This mint pesto is a delicious new twist on the classic. We put this on everything — salads, roasted vegetables, soba noodles, as a dip for vegetables, or topping for meal prep dressing. Endless possibilities. It’s totally cleanse-approved and can really make everything taste better!
Feel free to use any other greens, nuts or herbs you like, and adjust the amount of garlic (more or less).
Makes 1 quart
Mint Pesto Ingredients:
2 cups dry roasted almonds
4 cups basil
3 garlic cloves
1 tablespoon sea salt
1/2 cup olive oil
zest of 1 lemon
2 teaspoons chopped fresh mint
water, as needed
If roasting the almonds yourself, preheat an oven to 325°F. Then place them on a baking sheet for 12-20 minutes, or until golden brown. Keep checking frequently so they don’t burn. Remove from the oven and allow to cool before handling.
Using a high speed blender or food processor, combine all the ingredients until well-pureed.
Use water to thin the consistency, but only as needed.
Season with sea salt and black pepper (to taste), then store in an airtight container for 4-5 days.
If you enjoyed this article, you might also like Beet Hummus: Your Surprising New Favorite